Sheet Pan Breakfast Hash

In this Sheet Pan Breakfast Hash; brussels sprouts, sweet potatoes, mushrooms, onion and bacon roast until tender. Eggs are baked on the same pan making this one pan jam an easy, light and healthy morning breakfast.

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, Brussels sprouts, eggs, hash, sheet pan, sweet potato

Prep Time 10

Cook Time 21

Total Time 31

Servings servings

Calories 238

Author Laurie McNamara

Equipment

Nordic Ware 43170 Prism Half Sheet, Metallic

Ingredients

9 ounces Brussels sprouts halved
9 ounces sweet potato diced
1 medium red onion
8 ounces mushrooms sliced
1 tablespoon olive oil
kosher salt
8 slices bacon chicken, turkey or center cut pork bacon
2 small cloves garlic minced
4 large eggs
4 dashes paprika
4 dashes everything seasoning
2 tablespoons parmesan cheese or to taste
black pepper for serving
parsley minced, for serving

US Customary - Metric

Instructions

Preheat your oven to 425℉ (or 200℃).
Add both brussels sprouts and sweet potatoes, along with red onion and sliced mushrooms onto a large rimmed metal baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of kosher salt.
Toss to combine before spreading evenly into a single layer.
Top with 8 slices (12 ounces) of bacon.
Roast on the middle rack of your preheated oven for 15 minutes.
Sprinkle in the 2 cloves of garlic and return the pan back to the oven for 5 more minutes.
Once the vegetables are tender, make 4 wells into the breakfast hash. Because chicken bacon is so lean, it doesn’t render much fat when it roasts. So I like to spray with a little olive oil.*
Crack an egg into each well. Slide the pan back into the oven fro 5 to 7 minutes or until the egg is cooked to your preference.
Serve with a sprinkle of everything seasoning, paprika, parmesan cheese and minced parsley.

Notes

*If using center cut bacon, you may not need to spray the pan.

Nutrition